The first Friday In June is none other than ...
National Doughnut Day!!!!!!
"National Doughnut Day honors the Salvation Army "Lassies" of WWI. It is also used as a fund raiser for needy causes of the Salvation Army."
"The original Salvation Army Doughnut was first served by Salvation Army in 1917. During WWI, Salvation Army "lassies" were sent to the front lines of Europe. These brave volunteers made home cooked foods, and provided a morale boost to the troops. Often, the doughnuts were cooked in oil inside the of the metal helmet of an American soldier. The American infantrymen were commonly called doughboys. Salvation Army lassies were the only women outside of military personnel allowed to visit the front lines. Lt. Colonel Helen Purviance is considered the Salvation Army's "first doughnut girl"."
- Via Holiday Insights
Well, how about that? Tasty doughnuts and a history lesson all at the same time! To celebrate this day The Salvation Army has teamed up with Entenmann's for a promotion on Facebook that donates a dollar to The Salvation Army for every "like"; you can get more information here.
Now, if you don't have a Salvation Army nearby, you can enjoy this holiday in other ways.
"In honor of National Doughnut Day, we're inviting doughnut fans to stop by a local Krispy Kreme shop for a complimentary doughnut," says
Ron Rupocinski, corporate chef of Krispy Kreme. "With several delicious, one-of-a-kind doughnuts to select from, including our signature Original Glazed®, you can pick your favorite or discover a new preferred sweet treat for FREE."
- Via Krispy Kreme
Yes, you read that statement correctly. Krispy Kreme is offering one FREE doughnut to all patrons at participating stores. No purchase is required. Take advantage of this good deal by finding the nearest location here.
Not to be outdone, Dunkin' Donuts is offering a free doughnut today with any beverage purchase. Find participating Dunkin' Donuts locations near you here.
Now, for those of you right here in New York City, Kathy YL Chan and my friends over at Serious Eats have compiled a list of the Best Doughnuts in New York City, click and be in doughy heaven.
For those of you out there who are truly adventurous, you can make your own Homemade Doughnuts right here at Home!
Recipe after the jump.
Photo : Romulo Yanes
- 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
- 2 tablespoons warm water (105–115°F)
- 3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
- 1 cup whole milk at room temperature
- 1/2 stick (1/4 cup) unsalted butter, softened
- 3 large egg yolks
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- About 10 cups vegetable oil for deep frying
- 1/4 cup boiling-hot water
- 5 teaspoons instant-espresso powder or instant-coffee granules
- 1 1/2 cups confectioners sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- About 1/4 cup sanding sugar (optional)
- Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick).
Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
COOK'S NOTE : Doughnuts are best eaten the day they're fried.
TECHNIQUE NOTE : If you don't have a round pastry cutter, a standard water glass with some flour on the rim works great for cutting the doughnut round and a standard shot glass works well to cut the hole.
Recipe courtesy of Epicurious.
©2011 Wait At The Bar